Cheddar Biscuit Twists Recipe

2 C. self-rising flour
1/2 t. dry mustard
1/4 t. ground red pepper (cayenne)
1/2 C. butter, softened
4 oz. (1 C.) shredded Cheddar cheese
3/4 C. milk

Heat oven to 450�F. Lightly grease a large cookie sheet. In a large bowl, combine the flour, mustard and ground red pepper; mix well. With a pastry blender or fork, cut in 1/4 cup of the butter until mixture resembles coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.

On a lightly floured surface, knead dough just until smooth. Roll out dough to 15 x 10-inch rectangle, about 1/4 inch thick. Spread remaining 1/4 cup butter over dough.

Fold dough crosswise into thirds making a 10 x 5-inch rectangle. Roll dough to a 12 x 8 inch rectangle. With a pizza cutter or knife, cut dough in half lengthwise; cut each half into 4 x 1-inch strips. Twist each strip twice; place on greased cookie sheet, pressing down ends. Bake in a 450�F. oven for 12 to 15 minutes or until golden brown. Serve warm.

Makes 24 twists.

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